Tuesday, April 03, 2007
Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus
Spring is here! At least here in Arizona. Fellow blogger and dessert diva Peabody from Culinary Concoctions by Peabody is still getting snow up in the Pacific Northwest.
But here in Arizona, one of my favorite markets had fresh Alaskan salmon, beautiful asparagus tips and sunchokes, so I wove them all together into a delicious spring meal.
Sunchokes (or Jerusalem artichokes) are not really artichokes at all, nor do they have anything to do with Jerusalem. They are a type of sunflower, in the same family as the garden sunflower. This according to Wikipedia. In my opinion they are a cross between turnips, rutabaga and parsnips because they are crunchier and sweeter than a potato, but still having similar properties.
Here is what they look like:
Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus:
1 lb fresh salmon, cut into 2 filets
2 tbs mirin (sweet rice wine)
2 tbs sake
1 tbs soy sauce
1 tbs whole grain spicy mustard
1 tbs honey
1 tsp (or to taste) hot sauce like Siracha
1 lb sunchokes, peeled and chopped into 1/2 cubes
1 c milk
1 c water
Salt and white pepper
2 tbs cream or half and half (or as needed)
1 tbs butter
1 tbs chopped parsley, plus additional for garnish
1 lb asparagus, stems trimmed
2 tbs (approx) olive oil
1 tsp white truffle oil
Salt and pepper to taste
Preheat oven to 350.
Place sunchoke pieces in a large saucepan and cover with water and milk. The milk helps the chokes not to discolor. The water/milk mixture should cover all the pieces. Bring to a simmer and cook until the chokes are soft enough to puree. Drain and mix in a blender, with a egg beater or with an immersion blender. Add cream, butter, parsley and salt and pepper to taste. You may need more or less cream depending on desired consistency. Keep warm.
Meanwhile mix all liquids for salmon marinade in a small bowl. Place salmon in a shallow baking pan and pour marinade over salmon. At the same time, toss asparagus in oils and salt and pepper and spread out on a baking sheet. Roast fish and asparagas for about 15 minutes (they should both be done at about the same time).
To serve, place a mound of sunchoke puree in the center of the plate. Top with salmon filet and drizzle a bit of the marinade over the top. Place asparagus around plate. Garnish with remaining parsley if desired.